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Publisher Photo
These flavor-packed nuts provide vitamin E and omega-3 fatty acids. You’ll love ’em! Suzanne Wood - Houston, TX
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 2 egg whites
  • 2 tablespoons water
  • 2 cups confectioners' sugar
  • 3 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 1 tablespoon ground cloves
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 cup unblanched almonds
  • 1/2 cup pecan halves
  • 1/2 cup walnut halves

Directions

In a shallow bowl, whisk egg whites and water. Sift together the confectioners' sugar, cinnamon, ginger, cloves, salt and nutmeg; place in another shallow bowl. Coat nuts in egg mixture, then dip in sugar mixture.
Transfer to a baking sheet coated with cooking spray. Bake at 250° for 45 minutes, stirring occasionally. Cool completely. Store in an airtight container. Yield: 3 cups.
Originally published as Crunchy Spiced Nuts in Healthy Cooking August/September 2009, p47

Nutritional Facts

1/4 cup: 182 calories, 12g fat (1g saturated fat), 0 cholesterol, 243mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 4g protein.

  • 2 egg whites
  • 2 tablespoons water
  • 2 cups confectioners' sugar
  • 3 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 1 tablespoon ground cloves
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 cup unblanched almonds
  • 1/2 cup pecan halves
  • 1/2 cup walnut halves
  1. In a shallow bowl, whisk egg whites and water. Sift together the confectioners' sugar, cinnamon, ginger, cloves, salt and nutmeg; place in another shallow bowl. Coat nuts in egg mixture, then dip in sugar mixture.
  2. Transfer to a baking sheet coated with cooking spray. Bake at 250° for 45 minutes, stirring occasionally. Cool completely. Store in an airtight container. Yield: 3 cups.
Originally published as Crunchy Spiced Nuts in Healthy Cooking August/September 2009, p47

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